- 1 hour
- 1 hour
- 1 hour
- Very simple
For the Ghost Tortilla Chips and Salsa:
- Schär wrappers (one wrapper can make about 6 ghosts)
- Olive oil
- 2 tomatoes
- 1 bell pepper
- 1 onion
- 1 clove of garlic
- 1 organic vegetable cube
- 1 box of tomato puree
- 1 tsp paprika powder
- 1 teaspoon of ground cumin
- Salt pepper
For the Chocolate Pirate Pancakes:
- 260 g Schär pastry mix C
- 4 boxes of chocolate powder
- 2 eggs
- 200 ml of milk
- 50 g of sugar
- 1 bag of gluten-free yeast
For the mummy sausages:
- 12 sausages, veggie or not
- 250 g Schär Bread mix
- 14 g of gluten-free yeast
- 10 grams of sugar
- 1 egg
- 50 g butter (or oil)
- 4 g of salt
- 100 ml plant-based milk or not
Preparation of the recipe
Ghost Tortilla Chips and Salsa:
- Take the Schäri wrappers and make shapes using a cookie cutter.
- Line a baking sheet with baking paper and place chips on top, brush with olive oil and bake at 180 degrees for 15 minutes.
- When the chips are golden brown, let them cool.
- Meanwhile, cook the salsa. Wash and chop: onions, peppers, tomatoes and press a clove of garlic.
- Fry everything in a pan with olive oil. Add the vegetable cube, then the tomato puree, paprika, salt and pepper.
- Stir and mix well, then simmer for another 5 minutes.
- Taste to adjust seasonings if necessary.
- Transfer to a bowl and dip the chips in it.
Chocolate Pirate Pancakes:
- In a bowl, mix the ingredients into a smooth paste. If the dough is too thick, add milk and if it is too runny, add flour.
- In a hot and lightly oiled pancake pan, cook the pancakes on both sides (make sure they are big enough to cut with cookie cutters).
- Let them cool and cut them with the cookie cutter of your choice. Here we have chosen the shape of a pirate.
- Using an edible ink pen or chocolate, you can draw patterns on it.
- Serve with a garnish of your choice (spread, honey, etc.).
- Activate the yeast: put the yeast in a ramekin with sugar and 1 teaspoon of Mix Pain Schär, cover everything with boiling water and let it stand for about 10 minutes.
- Put all the ingredients in a bowl and knead in a food processor or by hand until you get a dough that can be rolled into a ball (if it is too liquid, add flour Mix the bread, if it is too compact, add a little milk).
- Put the dough in a bowl, cover with a clean kitchen towel and let the dough rise for about 1 hour.
- Sprinkle your work surface with the bread mixture and use a rolling pin to roll out the dough.
- Cut strips about 1 cm wide and wrap each sausage with them. (If necessary, add strips depending on the size of the sausage)
- Heat the oven to 200 degrees and bake for about 15-20 minutes until golden brown.
Recipes from Schär.
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